Red Curry Noodle Soup
forksoverknives.com
forksoverknives.com
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Ingredients

  • 8 oz. dried pad Thai brown rice noodles, broken into 2-inch pieces
  • 12 cups low-sodium vegetable broth
  • 12 tablespoons red curry paste
  • 16 cloves garlic, minced
  • 11 tablespoon finely chopped fresh lemongrass
  • 12 teaspoons grated fresh ginger
  • 11 large red bell pepper, chopped (1 cup)
  • 11 cup bias-sliced fresh snow pea pods
  • 12 carrots, cut or shredded into thin bite-size strips (1 cup)
  • 12 cups unsweetened coconut milk beverage
  • 1 Sea salt, to taste
  • 1¼ cup thinly sliced fresh basil leaves
  • 1¼ cup fresh cilantro leaves
  • 1½ onion, very thinly sliced (¼ cup)
  • 11 fresh Fresno, jalapeño, or serrano chile pepper, thinly sliced (optional)
  • 11 lime, cut into 4 wedges

Instructions

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